ENOLOGICAL STUDIES. 



19 



season, but otherwise the bunches were crushed whole without remov- 

 ing either the immature grapes or the stems and pedicels. 



Several plants of each variety were selected and the right to use 

 the entire crop from these was secured, so that the character and 

 validity of the samples might be better controlled. In this discus- 

 sion the data on the acid and sugar content of the Pocklington and 

 Worden varieties, and of the seedling studied for the determination 

 of sucrose, have all been included. The full analytical data for 

 these last three varieties are given in the table on page 14. 



DETAILED DATA ON TOTAL SUGAR AND ACID CONTENT. 



The following table gives a succinct comparison of the total sugar 

 and acid content of the several varieties at the dates on which they 

 were sampled: 



Comparison of the sugar and the arid content of different varieties as determined on different 



dates, 1910. 



1 Percentage increase of sugar, 24.2. 



J Ratio, loss of acid to increase of sugar, 1:2.2. 



:itage increase of sugar, II'J. I . 

 4 Ralio, loss of acid to increase of sugar, 1 : 4.7. 



l Percentage increase of sugar, 65.2. 



fi Ratio, loss of acid to increase of sugar, 1 : 7.3. 



' Percentage increase of sugar, 59.1. 



8 Ratio, loss of acid to increase of sugar, 1 : 12.3. 



